Twice Baked Mashed Potatoes
These twice baked mashed potatoes are the perfect side dish for your holiday table. With melted cheddar cheese, crispy bacon, and chopped chives, this loaded mashed potatoes casserole is sure to impress your guests. It's so creamy, cheesy and full of flavor! This is the BEST mashed potatoes recipe and is sure to become a family favorite!
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Ingredients
- 3 lbs yukon gold potatoes - washed and cubed into 1-inch pieces
- 2 teaspoons salt - divided
- 1/2 cup salted butter
- 1 cup sour cream
- 1/2 cup fresh chopped chives - plus more for garnish
- 1/2 teaspoon ground black pepper
- 8 oz thick-cut bacon - cooked and diced, divided (about 6 thick cut slices)
- 8 ounces shredded cheddar cheese
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Instructions
- Preheat the oven to 350F. Peel the potatoes and cube into 2-inch pieces.
- Place the cubed potatoes in a large pot or dutch oven. Pour water over the potatoes so that they are completely covered. Add 1 teaspoon of the salt to the water.
- Bring the potatoes to a boil. Reduce the heat and let simmer for 20 minutes, until the potatoes are fork tender. Drain the water, and return the potatoes to the pot.
- Mash the potatoes until relatively smooth. A few lumps are okay.
- Add the sour cream, butter, ground black pepper, and remaining 1 teaspoon of salt to the potatoes. Stir until the butter is melted and everything is evenly distributed.
- Add the chives, half of the bacon and cheese, reserving the rest for later. Mix until combined.
- Spoon the mashed potatoes into a greased 9x13-inch casserole dish.
- Top with remaining bacon and cheese.
- Bake at 350F for 20-30 minutes, until the cheese is melted on top. Serve warm with additional fresh chives if desired.
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Notes
- I love yukon gold potatoes in this recipe. The skin is thin, so you don’t need to peel the potatoes before cooking and mashing. However, if you like a smoother mashed potato texture, you can peel the potatoes first.
- You can also use red potatoes or russet potatoes in this recipe. If you use russet potatoes, I’d recommend peeling them first. Red potatoes you can either leave the skin on or peel them.
- I used a triple cheddar cheese that is a combination of mild cheddar, sharp cheddar and white cheddar cheeses. I love the combination that this brings. However, you can use your favorite cheddar cheese.
